Granny'S Pecan Pie
A classic pecan pie with a rich, sweet filling and crunchy nuts, perfect for holiday gatherings and dessert lovers craving a comforting, nutty treat.
Ingredients
Instructions
- Beat all ingredients together until well combined.
- Pour the mixture into an uncooked pie shell.
- Bake at 400°F for 10 minutes.
- Reduce oven temperature to 350°F and bake for an additional 25 minutes.
Tips & Substitutions
For a richer flavor, consider using dark corn syrup instead of light Karo syrup. If you're short on pecans, walnuts can be a suitable substitute. Ensure your butter is softened for easier blending. To prevent overbaking, check the pie's doneness a few minutes early, as ovens vary. For added texture, lightly toast the pecans before mixing them in.
Serving Suggestions
Serve the pecan pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A slice pairs beautifully with a cup of coffee or tea. For a light contrast, consider serving with a side of Light Lemon Salad to balance the richness.
Storage & Reheating
Store leftover pecan pie in an airtight container in the refrigerator for up to four days. To reheat, warm individual slices in the microwave for about 15-20 seconds or place the whole pie in a preheated oven at 350°F for 10-15 minutes. This will help restore its delicious texture.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Pecan Pie contains roughly 1005 calories, with 6g protein, 36g carbohydrates, and 88g fat. It is an excellent source of vitamin C (25% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pecan pie a day in advance. Just bake it, allow it to cool completely, and store it in the refrigerator. This allows the flavors to meld together beautifully. When ready to serve, you can enjoy it cold or reheat as suggested.
What kind of pie crust should I use?
A traditional shortcrust pie crust works best for this pecan pie. You can use a store-bought pie shell for convenience or make your own from scratch for a fresher taste. Ensure the crust is pre-baked if the recipe calls for it, to avoid a soggy bottom.
How can I tell when the pie is done baking?
The pecan pie is done when the filling is set but still slightly wobbly in the center. It should not be liquidy. You can also insert a knife into the filling; it should come out mostly clean. Remember that the pie will continue to cook slightly as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).